Pasta with Mascarpone, Spinach and Mushrooms

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.comMy husband and I have been super busy lately working on an online food business; we’re almost ready to launch, stay tuned for a post on that soon :). So for lunch I decided to make pasta, one of my go-to ideas for quick and easy meals. The key ingredient that make this pasta recipe so delicious is Italian mascarpone cheese. Most people know it from tiramisu, but you can most definitely use it for savory dishes.

This is a great vegetarian pasta recipe if you’re trying to cut down on your meat consumption. Using whole wheat pasta, mushrooms and spinach makes this dish nice and hearty. Who says you need to eat meat to get full?

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com

Wash and cut all your vegetables and set aside.

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com

While pasta is cooking, saute garlic and mushrooms, then add spinach.

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com

Add mascarpone cheese, Parmesan and pasta water. Stir until creamy, then mix in pasta.

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com

Serve with fresh ground pepper and grated Parmesan on top.

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com

Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com

Pasta with Mascarpone Recipe

  • 2-3 tablespoons olive oil
  • 8 ounces small whole wheat pasta (I used chiocciole)
  • 4 ounces mascarpone cheese
  • 8 ounces crimini mushrooms, sliced
  • 2 cups spinach, roughly chopped
  • 3-4 cloves garlic, minced
  • 1/2 a nutmeg, freshly grated
  • 1/4 cup grated Parmesan cheese, and more for garnish
  • salt and pepper, to taste

    Cook the pasta according to package instructions, until al dente. Reserve about a 1/2 cup of pasta water for the sauce.

    Heat a pan with olive oil. Add garlic and cook for about 30 seconds. Mix in sliced mushrooms and grate nutmeg over top and stir for about 5-7 minutes, until mushrooms soften and reduce in shape. If mushrooms are still too dry add a little more olive oil. Add spinach and mix until wilted, about 3-4 minutes.

    Stir in mascarpone cheese, pasta water and Parmesan cheese. Season with salt and pepper. Add pasta and toss well to incorporate ingredients. To serve, top with fresh pepper and more grated Parmesan cheese.

    Total Time: 30 minutes
    Yield: makes 4 servings
    Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com print recipe

    Pasta with Mascarpone, Spinach and Mushrooms // wishfulchef.com
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    13 Responses to “Pasta with Mascarpone, Spinach and Mushrooms”

    1. 2peasandapot March 14, 2012 at 6:00 pm #

      Looks really great. Like the nutmeg touch!

    2. Tessa April 13, 2012 at 9:29 pm #

      Made this tonight with whole wheat penne pasta. Very yummy! I Love great tasting vegetarian recipes.

      • Barb April 14, 2012 at 10:04 pm #

        Thanks for the comment, Tessa! I made this the other night with more spinach and mushrooms…could eat it everyday :)

    3. Smutch June 28, 2012 at 2:30 pm #

      Hi, I don’t have any spinach, just rocket, could I use this instead?? Thanks

      • Barb June 28, 2012 at 6:11 pm #

        Hello – I’ve never used rocket before but I’m sure it would taste just as good as spinach. Let me know how it turns out!

    4. rianne July 31, 2012 at 2:33 pm #

      What other veggie can I use to replace the mushrooms? Suggestions?

      • Barb July 31, 2012 at 3:36 pm #

        Hi Rianne – Hmm, you could either omit them and add more spinach or try substituting broccoli florets, sliced zucchini or even artichoke hearts. Hope that helps! Let me know if any of those work out for you :)

        • Rianne August 2, 2012 at 3:42 pm #

          Thanks for the reply! I was actually thinking of using zucchini. Will let you know how it turns out!

        • MKaur January 20, 2013 at 3:31 pm #

          I’m allergic to mushrooms – weird I know… so I used half a green pepper and half a red pepper thinly sliced and half a tin of sweetcorn… I didn’t have Parmesan so used Cathedral City Cheddar Cheese instead… Also I felt the sauce was too liquidy so I used the whole tub of mascarpone… lovely!!!!! Really nice to have a veg pasta that isn’t tomato based for once and fairly simple to make… Thanks!

          • Barb January 20, 2013 at 3:47 pm #

            Awesome, happy you enjoyed it. I’ll have to try this recipe with peppers sometime. Thanks for the comment!

    5. Steph June 21, 2014 at 2:22 pm #

      Perfect recipe as quick, simple and delicous especially with extra mascarpone cheese :)

      • Barb June 23, 2014 at 2:24 pm #

        Thanks so much, Steph :)

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